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Abstract

Whole grain, such as wheat, barley, rye, and/or rice, can be processed by (a) steeping the grain in an aqueous liquid to produce softened grain, (b) milling the softened grain to produce milled grain, (c) liquefying the milled grain by contacting it with amylase and heating it to a temperature of at least about 50.degree. C., producing a liquefied material, (d) at least partially saccharifying the liquefied material by contacting it with amyloglucosidase at a temperature of at least about 50.degree. C., producing a first saccharified material, and (e) separating fiber and germ from the first saccharified material, producing a screened material that is substantially free of fiber and germ. The process also includes the steps of (f) further saccharifying and fermenting the screened material with a microorganism that produces ethanol, thereby producing a broth that comprises ethanol, soluble protein, and insoluble protein, and (g) separating ethanol from the broth. A protein-rich product can be recovered from the broth that comprises both gluten from the grain and microorganism from the fermenting step.

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First Claim